Recipes

Cabbage Roll Soup

• 8 oz (250 g) lean ground beef
• 8 oz (250 g) ground pork
• 1 egg, beaten
• 3/4 cup (175 mL) uncooked rice
• 1 medium Ontario Onion, minced
• 1 small clove Ontario Garlic, minced
• Salt and pepper
• 2 tbsp (25 mL) vegetable oil
• 8 cups (2 L) chicken broth
• 1 can (28 oz/796 mL) diced tomatoes
• 4 cups (1 L) shredded Ontario Cabbage
• 1/4 cup (50 mL) chopped fresh parsley

In large bowl, mix together beef, pork, egg, rice, onion and garlic. Season with salt and pepper. Form into 1-1/2 inch (4 cm) balls to make 25 to 30 meatballs.

In Dutch oven or soup pot, heat oil over medium heat; brown meatballs all over. Add chicken broth, tomatoes (including juice) and cabbage. Bring to boil over high heat; reduce heat and cook for 20 minutes. Stir in parsley and serve.